Pork Chili Verde

Recipe Adapted from: Michelle Lainez

Tomatillo love

INGREDIENTS

Pork Chili Verde:

• 2 lbs pork shoulder, cut into 1-2” cubes

• 1-2 yellow onions, chopped

• 2-3 garlic cloves, peeled and finely chopped

• 2 tbsp chopped fresh oregano

• 2.5 cups chicken stock

• Salt and pepper, to taste

• Oil of your choice, for cooking

For the salsa verde:

• 1 ½ lbs tomatillos

• 5 garlic cloves, peeled

• 2 jalapenos, seeded

• 1 Anaheim or Poblano chile, seeded

• 1 bunch cilantro, roughly chopped

For serving: See the recipe for Garlic Rice

INSTRUCTIONS

1. Roast the tomatillos, garlic, jalapenos, poblano pepper for about 10-12 minutes, or until their skins start to blister.

2. Add them to your blender, pulse them with cilantro, and season with salt not too much & set aside.

3. Preheat the oven to 350 degrees.

4. Coat a large saute pan with oil and get it hot. Season the pork with salt & pepper and gently begin to sear the pork a few pieces at a time, being careful not to overcrowd. Once the pork is caramelized place it in a roasting pan.

5. Add the yellow onions, garlic, oregano, and salsa verde over the caramelized pork, add the chicken stock, and cover with foil.

6. Bake in the oven for 2 to 3 hours, check it at 2 hours, the pork should be pull-apart tender, if it’s still tough let go another hour. (If you don't already have cooked rice made, make it when your pork is at the 1.5-hour mark.)

7. Once the pork is ready you can serve it over steamed rice.